Dried Apricot And Pumpkin Jam Recipes

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DRIED APRICOT JAM



Dried Apricot Jam image

Yes you can use dried apricots to make jam! This has beautiful color and flavor. I have dried California Blenheim apricots from Apricot King shipped to me in Washington and they are wonderful.

Provided by Cookin4Six!

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 1h50m

Yield 144

Number Of Ingredients 6

4 ½ cups dried apricots
4 ½ cups boiling water
1 teaspoon vanilla extract
1 (1.75 ounce) package powdered fruit pectin
7 cups white sugar
¼ cup lemon juice

Steps:

  • Soak apricots in boiling water in a bowl until hydrated, about 30 minutes. Blend apricots, remaining water, and vanilla extract in a food processor, working in batches, until blended but still slightly chunky.
  • Combine apricot mixture with pectin in a large pot over medium heat; cook until just boiling. Add sugar and lemon juice; boil until sugar has dissolved, 1 to 2 minutes.
  • Sterilize jars and lids in boiling water for at least 5 minutes. Pack the apricot jam into the hot, sterilized jars, filling the jars to within 1/4-inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
  • Remove jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, about 1 hour. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 47.6 calories, Carbohydrate 12.3 g, Fiber 0.3 g, Protein 0.1 g, Sodium 0.6 mg, Sugar 11.9 g

DRIED APRICOT AND PUMPKIN JAM



Dried Apricot and Pumpkin Jam image

From Sue Ruchel's book "Windfalls". This recipe is her Gran's secret recipe and you can't really taste the pumpkin. The yield is a guestimate.

Provided by Missy Wombat

Categories     Australian

Time 14h

Yield 3 jars

Number Of Ingredients 5

225 g dried apricots, cut into pieces
700 ml water
450 g pumpkin
8 tablespoons lemon juice
1 kg sugar

Steps:

  • Soak the apricots overnight in 500 ml of water.
  • The next day, peel the pumpkin into small chunks and cook gently in the rest of the water and lemon juice.
  • Pour in the soaked apricots and water and cook for a further 10 minutes.
  • Add the sugar and bring to the boil again, stirring until the sugar is dissolved.
  • Bottle and seal.

DRIED APRICOT JAM



Dried apricot jam image

A delicious preserve made from storecupboard dried fruit- serve with hot buttered toast or present as a gift

Provided by Good Food team

Categories     Condiment, Snack

Time 1h5m

Yield Makes 4 x 300g jars

Number Of Ingredients 3

500g whole dried apricot , chopped
juice 3 large lemons
1 ½kg jam sugar

Steps:

  • Put the apricots in a large pan, add 1.5 litres water, cover and leave overnight to soak.
  • Next day, place a small plate in the fridge to chill. Put the apricots and water on the hob, then add the lemon juice and bring to the boil. Reduce the heat, then simmer for 30 mins or until the apricots are tender and starting to break up.
  • Remove from the heat and add the sugar, stirring until it dissolves. Return to the heat and boil rapidly for 20 mins or until setting point is reached. To check this, remove the plate from the fridge, put a spoonful of jam onto the plate and pop it back in the fridge for a few mins - the jam should wrinkle when you push it with your finger. A sugar thermometer will also give you the setting point of jam, which is 105C.
  • Carefully pour the jam into hot sterilised jars, top with a disc of wax paper or baking parchment, seal with a lid, then leave to cool and set. The jam will last for 6 months unopened in a cool, dark cupboard.

Nutrition Facts : Calories 49 calories, Carbohydrate 12 grams carbohydrates, Sugar 12 grams sugar

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